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November 20, 2019

Finger Lickin' American Lamb Loin Chops with Romesco Sauce and Grilled Scallions


Recipe Provided By
Andrea Slonecker
Prep Time

15 min

Cook Time

45 min

Total Time

60 min



Finger Lickin' American Lamb Loin Chops with Romesco Sauce and Grilled Scallions


  • 8 American Lamb loin chops, each about 1-inch thick
  • Salt and freshly ground pepper
  • Extra-virgin olive oil
  • 2 bunches green onions 

Romesco Sauce

  • 1 dried ancho chile (sometimes labeled pasilla)
  • 1 large ripe tomato, diced, or 1/3 cup canned diced tomatoes
  • 1-1/2 tablespoons sherry vinegar
  • 1/4 cup roasted slivered almonds
  • 2 garlic cloves
  • 1 roasted red bell pepper, stemmed and seeded
  • 2 tablespoons dried bread crumbs
  • 1 teaspoon salt
  • 3 tablespoons extra-virgin olive oil


To make the Romesco Sauce: Slit the dried chile lengthwise and discard the stem and seeds; chop into small pieces. In a small bowl, add chile pieces, tomatoes and vinegar; rehydrate for about 30 minutes. In a food processor, add almonds and garlic; pulse to finely mince. Add the tomato mixture, roasted pepper, bread crumbs and salt; process to a coarse purée, scraping down the sides of the bowl as needed. With the processor running, slowly drizzle in oil through the feed tube. Add salt or vinegar as needed. (The Romesco will keep in the refrigerator, covered, up to 3 days.) 

To grill the lamb and onions: Preheat a gas grill to high heat or build a hot fire in a charcoal grill. Brush the grates clean. Season the chops generously on all sides with salt and pepper and rub with olive oil to lightly coat. Toss the onions with enough oil to lightly coat and sprinkle them with a pinch of salt. 

Place the American Lamb chops on the hottest parts of the grill and cook, turning once, until nicely charred on both sides and the internal temperature of each reaches 130°F to 135°F on an instant-read thermometer for medium-rare, about 5 minutes per side. Transfer grilled chops to a large platter; cover loosely with foil to rest while you grill the onions. (The internal temperature will increase to 145˚F.) 

Grill the onions until softened and lightly charred, turning occasionally, about 5 minutes. 

Spread the Romesco Sauce on a large serving platter and arrange the lamb chops over the sauce. Strew the grilled onions over the top. Serve with napkins!

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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